Preheat oven to 350-degrees F.
Cut the top off of each tomato. Remove core from tops and finely chop
remaining flesh; set aside. Using a spoon, carefully scoop out tomatoes;
turn upside down on paper towels to drain. Discard pulp and seeds. Heat two
tablespoons of olive oil in a large skillet over medium to high heat. Add
chopped onion and cook until soft, about three minutes, stirring frequently.
Add chopped tomato tops, raisins, pine nuts and cinnamon; mix well. Reduce
heat to low and simmer, about four minutes. Remove from heat and add cooked
rice. Season with salt and black pepper; mix until well blended. Fill
tomatoes with mixture; place in a greased baking pan. Drizzle remaining
olive oil on tomatoes. Bake until tender but still firm, about twenty-five
minutes. Serve.

Variation: Substitute rice
with couscous, such as box-packaged Near East brand with pine nuts.